by Ricky Smith in Shows, January 1st, 2016
by Leah Brickley in Shows, December 30th, 2015
The new year is a chance to reset after all of that indulgent holiday food, so this weekend all the Food Network chefs are sharing new recipes and tips for clean, nutritious eating. First up on Saturday, Ree Drummond is fixing up meatless meals like Greek Grilled Eggplant Steaks and Tofu Lettuce Wraps. Next, Trisha Yearwood is lightening things up with a breakfast smoothie, whipped sweet potatoes and guilt-free chicken salad. Then, a new episode of The Kitchen is all about nutritious meals like veggie noodles, Jeff Mauro’s beet burger and 100-calorie snacks. Finally, Valerie Bertinelli is preparing a veggie and egg white fajita, grilled chicken veggie soup and a mini pear-compote crumble for dessert.
by Maria Russo in Shows, December 27th, 2015
This week’s mystery baskets on Chopped Junior were filled with sweet ingredients like gingerbread cookies, birthday cake and candy dots! But when it came time to develop a lunchbox dish, we decided to go for savory and focused on the tofu from the appetizer challenge.
by Ricky Smith in Shows, December 25th, 2015
Surviving Cutthroat Kitchen is tricky enough for a chef who’s trying to manage his or her own lot of eviliciousness, but when a particularly diabolical challenge requires two chefs to work together in the hopes of surviving, the feelings of doom in the arena only increase. Such a scene unfolded during tonight’s all-new episode, and during the After-Show later on, host Alton Brown revealed what he deemed a challenge diabolical enough for the ages. “This is probably [among the] top 10 sabotages of all time,” he told Simon Majumdar, the judge of the day, while revealing a pair of wraparound bars that forced chefs Betty and Michael to work in tandem while making tandoori chicken.
“As you dose out the pain of sending people home, I figured that it would be good for you to kind of get an idea of what this felt like,” Alton explained to Simon as the guys attempted to settle into this oddball contraption. Though they didn’t have to attempt tandoori chicken on the After-Show, Alton and Simon indeed tried their (tied) hands at potato pancake prep work. After a few initial fumbles, the host and judge found their rhythm, and Simon couldn’t help but wonder about the chefs who had to endure this sabotage. “We’re grating, so that’s easy peasy, lemon squeezy,” he said. “But what were they doing?” Alton explained that the competitors had a few more tasks at hand, like “trying to cut chicken and make all their seasonings and mix up everything that they needed.” As for the host, he could only somewhat describe how such an experience felt as he endured it. “It’s kind of like you’re being a puppet and not being a puppet,” Alton said.
by Leah Brickley in Recipes, Shows, December 23rd, 2015
This weekend, while you’re finishing off your holiday leftovers and deciding how many cookies is too many cookies, don’t miss four exciting premieres, including lots of Guy Fieri and a brand-new series. On Sunday morning, Guy is cooking up Mexican-inspired food with Chef Luigi Agostini, including Mexican Chile Pork Chops and Chayote Slaw with Cumin and Lime. And on Sunday night, catch the finale of Guy’s Grocery Games’ Tournament of Champions, when one of the chefs will become the biggest prizewinner in Grocery Games history. After that, it’s the premiere of the all-new series Cupcake Wars Kids with four junior bakers competing to create the best Scooby Doo-themed display and win $5,000. Then, Alton Brown auctions off tiny tools stuck in potato people on a new Cutthroat Kitchen.
by Michelle Baricevic in Shows, December 22nd, 2015
The young contestants on this week’s episode of Chopped Junior were faced with some pretty tough ingredients in their mystery baskets, like barbecued-flavored larvae in the appetizer course. They also faced off with broccoli rabe (aka rapini), which is similar to broccoli, though it’s thinner, with smaller crowns and longer stalks. It can also be bitter and should be blanched first to help mellow its flavor.
by Maria Russo in Shows, December 20th, 2015
Weekends were made for ignoring the clock and sleeping in late. Weekends were also made for heading to a local eatery and enjoying a little ritual called brunch. Later than breakfast but earlier than lunch, brunch is the best time to indulge in everything from syrupy pancakes to peppery hash browns. Plus, drinking boozy beverages at noon is totally acceptable. This past week on Top 5 Restaurants, hosts Geoffrey Zakarian and Sunny Anderson gave viewers a fork-grabbing look at the best brunch dishes in the country.
Find out which dishes made the list and vote on your favorite.
by Joseph Erdos in Shows, December 20th, 2015
After finishing up his judging duties for tonight’s all-new episode of Cutthroat Kitchen, Jet Tila experienced life as a competitor during the After-Show when he was tasked with taking on a sabotage from the shrimp stir-fry test in Round 2. One particularly evilicious sabotage required one chef to cook with a tiny wok and chopsticks while the other was saddled with an oversize pair — and that’s what Jet was forced to contend with as well.
As he finagled with the extra-large chopsticks as he chopped his vegetables, the situation appeared to be somewhat under control. But that was quickly lost when he attempted to lift and pour his mise en place setup into the wok. After several dropped bowls, host Alton Brown couldn’t help but lend Jet a hand — by covering the camera lens so Jet could cheat the sabotage (or not) and manually add his ingredients to the wok without anyone noticing. “Go ahead and do whatever you need to do,” Alton told him, and sure enough, after just a few seconds, the camera returned to a full wok.
Even while Jet worked with this trick equipment, he and Alton were quick to dole out what it takes to make a classic stir-fry. After all, as the world record holder for the largest stir-fry ever made, Jet knows just how to execute it properly. “The wok should give a little smokiness to the dish,” he explained, and he and Alton noted the importance of the wok being steel. When it comes to accomplishing the right taste, Alton and Jet note that it’s best to deglaze the pan as the stir-fry comes together. “The deglazing is absolutely important because all of that fond that was stuck in there from the ginger, garlic and the shrimp has to come back in,” Jet said.
by Ricky Smith in Shows, December 18th, 2015
This season on Holiday Baking Championship 10 bakers entered the competition to show off their creativity and skills for a chance to win $50,000. After eight weeks of baking everything from cookies to cakes, three bakers remained to face off in the finale: Steve, Maeve and Adalberto. But as is always the case, only one of them could walk away the Holiday Baking Champion and the winner of the grand prize.
Who baked the best holiday-themed cake in the finale? If you haven’t watched yet, then don’t read any further, as we’re chatting with the winner of the championship.
SPOILER ALERT: Get the Exclusive Interview
by Maria Russo in Shows, December 17th, 2015
This weekend, wintry favorites are on the menu as the Food Network chefs settle in for nights filled with comfort food and even more holiday celebrations. First on Saturday morning, The Kitchen welcomes The Today Show’s Natalie Morales, and the co-hosts offer tips on making the most of leftover holiday sweets. After that, Guy Fieri is demonstrating his Smoked Prime Rib just in time for the holidays on a new episode of Guy’s Big Bite.
Paul Liscio was struggling in his work as the owner of La Casa Bianca in Whitehouse Station, N.J., a restaurant that had seen significant declines in recent years. But it was his daughter, Megan, who was determined to remedy the situation as she reached out to Robert Irvine for help in rescuing her father and his business from impending failure. After ambushing Paul with a Restaurant: Impossible renovation, Robert and his team managed to not only reopen La Casa Bianca with the tools it needs to succeed, but also help Paul find the inspiration to manage his eatery. Read on below to hear from Paul and find out how La Casa Bianca is doing today.
“Business is picking up,” Paul explains. “[The experience] has brought new customers. The combo of my food and what [Robert and the team] did is clicking more and more every day. It’s special.”